Three Guys From Miami: Cuban and Spanish Food Recipes
Glenn: Powdered saffron is one of the world's most expensive spices.

Jorge: That's why most cooks now use saffron strands instead of saffron powder in recipes like this one.

Raúl: You can usually find these at any Latin market or in the spice section of your local supermarket.

Glenn: Many people dry the strands in a warm oven. You may also crush them right out of the package with a mortar and pestle.

Raúl: To avoid any saffron "grit" in your dish, you can also steep saffron strands in a little warm water to make saffron "tea."

Glenn: Run the tea through a strainer and you have essential saffron flavoring.

Arroz Azafran - Saffron Rice

Saffron Rice -- Arroz Azafran

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4-6 servings

Delicately flavored saffron rice.


3 tablespoons olive oil
1 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup red pepper, finely chopped
2 cups rice
1 teaspoon salt
4 cups chicken broth
8 saffron strands crushed with a mortar and pestle and dissolved in a small amount of hot water
3 tablespoons butter
Heat olive oil in a large saucepan and sauté onions and peppers until translucent. Stir in rice and salt and sauté briefly, until the rice begins to brown slightly.

Add chicken broth and saffron water, and bring to a boil. Lower heat and cook, covered, for about 20 to 30 minutes. (Perfectly cooked rice will be tender and fluffy.) Just before serving, stir in 3 tablespoons butter.

You can press the rice into a salad mold or use an ice cream scoop to create a nice presentation.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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